Hey guys! Ever wondered how to make the most flavorful and nutritious chicken stock without spending hours hovering over the stove? Well, you're in luck! Today, we’re diving into the wonderful world of Instant Pot chicken stock. This recipe is not only incredibly easy but also unlocks a depth of flavor you won't believe. Trust me, once you start making your own stock, you'll never go back to the store-bought stuff. It’s healthier, tastier, and surprisingly simple.

Why Make Chicken Stock in an Instant Pot?

Let's get real – time is precious. The Instant Pot is a game-changer because it drastically reduces the cooking time while intensifying the flavors. Traditional stovetop methods can take anywhere from 3 to 6 hours, sometimes even longer! But with an Instant Pot, you can achieve the same (or even better) results in just about an hour. The high pressure helps to extract all the goodness from the chicken bones and vegetables much faster. Plus, it’s a hands-off process, meaning you can set it and forget it while you tackle other tasks.

Making your own chicken stock also means you control exactly what goes into it. No more worrying about excessive sodium, artificial flavors, or preservatives that are often found in commercial stocks. Instead, you get a pure, wholesome liquid packed with nutrients like collagen, which is fantastic for your skin, joints, and gut health. And let’s not forget the incredible flavor! Homemade stock adds a richness and depth to soups, sauces, and stews that you simply can’t replicate with store-bought alternatives. The difference is truly night and day, and your taste buds will thank you for it. So, if you're looking to elevate your cooking game and nourish your body with the best possible ingredients, homemade Instant Pot chicken stock is the way to go. It's a simple yet impactful change that will make a world of difference in your kitchen.

Ingredients You'll Need

Alright, let's gather our ingredients! This recipe is super flexible, so feel free to adjust it based on what you have on hand. But here’s a basic list to get you started:

• Chicken Bones: About 2-3 pounds. This can be a leftover carcass from a roasted chicken, chicken backs, necks, or even wings. The more bones, the richer the flavor.
• Vegetables:
  • 1 large onion, quartered
  • 2-3 carrots, roughly chopped
  • 2-3 celery stalks, roughly chopped
  • 4-5 cloves of garlic, smashed
• Herbs & Spices:
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • Optional: fresh parsley, thyme sprigs
• Water: Enough to cover the ingredients in your Instant Pot (usually around 8-12 cups)
• Salt: To taste (add after cooking)

Ingredient Notes

• Chicken Bones: Don’t toss that leftover chicken carcass! Save it in the freezer until you’re ready to make stock. Roasting the bones beforehand can add an extra layer of flavor to your stock.
• Vegetables: Mirepoix (onion, carrots, and celery) is the classic base for stock. Feel free to add other veggies like leeks, parsnips, or mushroom stems for a unique twist. Avoid cruciferous vegetables like broccoli or cabbage, as they can make the stock bitter.
• Herbs & Spices: A bay leaf and peppercorns are essential for a good stock. Fresh herbs like parsley and thyme add a lovely aroma. You can also use dried herbs if that’s what you have on hand.
• Water: Use filtered water for the best-tasting stock. Make sure the water covers all the ingredients in the Instant Pot, but don’t overfill it past the max fill line.
• Salt: It’s best to add salt after the stock is cooked, as the flavor will concentrate during the cooking process. This way, you can control the sodium level and adjust it to your liking. Remember, you can always add more salt, but you can’t take it away!

Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps to make the most amazing Instant Pot chicken stock:

1. Prep the Ingredients: Roughly chop the vegetables. No need to be precise – just make sure they’re in large pieces. If you’re using a leftover chicken carcass, break it down into smaller pieces to fit in the Instant Pot.
2. Combine Ingredients: Place the chicken bones, vegetables, garlic, bay leaf, and peppercorns in the Instant Pot.
3. Add Water: Pour enough water into the Instant Pot to cover the ingredients. Make sure the water level is below the max fill line.
4. Pressure Cook: Close the lid and set the Instant Pot to the “Soup” or “Manual/Pressure Cook” setting for 60 minutes on high pressure. Make sure the valve is set to “Sealing.”
5. Natural Pressure Release: Once the cooking time is up, let the Instant Pot release pressure naturally for at least 30 minutes. This helps to extract more flavor from the bones and vegetables. After 30 minutes, you can manually release any remaining pressure.
6. Strain the Stock: Carefully strain the stock through a fine-mesh sieve lined with cheesecloth (if desired) into a large bowl or pot. Discard the solids.
7. Season and Store: Season the stock with salt to taste. Let it cool completely before storing it in airtight containers in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Detailed Cooking Process

Alright, let's break down each step in a bit more detail to ensure you get the perfect chicken stock every time.

First, prepping your ingredients is key. Roughly chop your vegetables into large pieces – think about 1-2 inch chunks. This helps them release their flavors without disintegrating completely during the cooking process. If you're using a leftover chicken carcass, break it down a bit so it fits comfortably in your Instant Pot. This also helps to expose more of the bone marrow, which adds richness to your stock.

Next, combining the ingredients is super straightforward. Just toss everything into your Instant Pot: chicken bones, chopped vegetables, smashed garlic cloves, a bay leaf, and peppercorns. These ingredients work together to create a complex and deeply flavorful base for your stock.

When you add the water, make sure it covers all the ingredients. The water is the vehicle that extracts all those delicious flavors from the bones and veggies. But be careful not to overfill the Instant Pot – you want to stay below the max fill line to prevent any messy situations.

Now, it's time to pressure cook. Close the lid of your Instant Pot and set it to either the “Soup” setting (if your model has one) or the “Manual/Pressure Cook” setting. Cook on high pressure for 60 minutes. This is where the magic happens! The high pressure and heat work together to break down the bones and vegetables, releasing all their goodness into the water.

Once the cooking time is up, it's crucial to let the pressure release naturally for at least 30 minutes. This allows the stock to continue simmering and extracting even more flavor. After 30 minutes, if there's still pressure remaining, you can manually release it. Just be careful to avoid any steam burns!

Finally, straining the stock is the last step before you can enjoy your homemade goodness. Use a fine-mesh sieve to strain the stock into a large bowl or pot. For an even clearer stock, line the sieve with cheesecloth. This will catch any small particles and leave you with a beautifully clear liquid. Discard the solids – they've done their job!

Tips for the Best Chicken Stock

• Roast the Bones: Roasting the chicken bones before making stock adds a deeper, richer flavor. Simply toss the bones with a little olive oil and roast them in a 400°F (200°C) oven for about 20-30 minutes, or until they’re golden brown.
• Don’t Overfill: Make sure not to overfill the Instant Pot past the max fill line. This can prevent the pot from reaching pressure and can also lead to a messy cleanup.
• Use a Variety of Bones: Using a mix of chicken backs, necks, and wings can create a more flavorful stock. These parts are often cheaper than chicken breasts or thighs, making them a budget-friendly option.
• Add Apple Cider Vinegar: Adding a tablespoon of apple cider vinegar to the Instant Pot can help to extract more minerals from the bones. The acidity helps to break down the bones and release their nutrients.
• Skim the Fat: After the stock has cooled, skim off any fat that has solidified on the surface. This will result in a clearer, healthier stock. You can use a spoon or a fat separator to remove the fat.
• Freeze in Portions: Freeze the stock in individual portions for easy use. You can use ice cube trays for small amounts or freezer-safe bags for larger quantities. This way, you’ll always have homemade stock on hand whenever you need it.

Serving Suggestions

Now that you've got this liquid gold, what can you do with it? The possibilities are endless!

• Soups: Use it as a base for your favorite soups like chicken noodle, chicken and rice, or vegetable soup. It adds a depth of flavor that you just can't get from store-bought broth.
• Sauces: Incorporate it into sauces for pasta dishes, casseroles, or stir-fries. It's a great way to add moisture and richness to your sauces.
• Stews: Use it as the liquid component in stews like chicken stew, beef stew, or vegetable stew. It helps to tenderize the ingredients and create a flavorful broth.
• Risotto: Use it to cook risotto for a creamy and flavorful dish. Slowly add the warm stock to the rice while stirring constantly.
• Braising: Use it to braise meats or vegetables for a tender and flavorful result. The stock helps to keep the ingredients moist and adds depth of flavor.
• Deglazing: Use it to deglaze a pan after cooking meat. The stock will pick up all the delicious browned bits and create a flavorful sauce.
• Drinking: Yes, you can even drink it straight! Warm up a cup of chicken stock and sip it for a comforting and nourishing beverage.

Nutritional Benefits

Besides being incredibly flavorful, homemade chicken stock is also packed with nutrients that are beneficial for your health.

• Collagen: Chicken stock is a great source of collagen, which is important for skin health, joint health, and gut health. Collagen helps to improve skin elasticity, reduce joint pain, and heal the gut lining.
• Amino Acids: It contains essential amino acids, which are the building blocks of protein. Amino acids are important for muscle growth, tissue repair, and overall health.
• Minerals: It is rich in minerals like calcium, phosphorus, and magnesium, which are important for bone health, nerve function, and energy production.
• Electrolytes: Chicken stock is a good source of electrolytes like sodium, potassium, and chloride, which are important for hydration and maintaining fluid balance.
• Gut Health: It can help to improve gut health by reducing inflammation and supporting the growth of beneficial bacteria. The gelatin in chicken stock helps to heal the gut lining and improve digestion.

FAQ

Q: Can I use frozen chicken bones? A: Absolutely! Just make sure to thaw them slightly before adding them to the Instant Pot.

Q: How long does chicken stock last in the fridge? A: It will last for up to 5 days in the refrigerator.

Q: Can I freeze chicken stock? A: Yes, you can freeze it for up to 3 months. Store it in airtight containers or freezer-safe bags.

Q: Do I need to skim the fat off the top? A: Skimming the fat is optional, but it will result in a clearer, healthier stock.

Q: Can I add other vegetables? A: Yes, feel free to add other vegetables like leeks, parsnips, or mushroom stems.

Q: Can I use dried herbs instead of fresh? A: Yes, you can use dried herbs if that’s what you have on hand. Use about half the amount of dried herbs as you would fresh herbs.

Conclusion

So there you have it! Making Instant Pot chicken stock is incredibly easy and rewarding. Not only does it taste amazing, but it’s also packed with nutrients that are good for your health. Once you try making your own stock, you'll never go back to the store-bought stuff. Give this recipe a try and let me know how it turns out! Happy cooking, folks!